Cookie Backslide

Chris actually preferred my status quo cookies, the ones that are slightly gooey, mushy, a little greasy. So, I thought I'd try to adjust the Chocolate Chip Cookie #10 to make them a little chewier for him. I compared the #10 to the Nestle Toll House recipe, and the only difference, really, is that #10 calls for two egg yolks instead of two whole eggs, and the cooking time is longer but slower, since it's at the same temperature but all the cookies are in there at the same time (lowering the temperature of the oven). I thought I'd change the egg thing, adding one whole egg and one egg yolk instead of two egg yolks, just to see what happened. It was really unsuccessful. As you can see, they all melted together into a cookie glob. Very greasy.

It could be the eggs that did it. Or, it could be that my baking soda is flat and that's why the cookies didn't rise. But I think it went wrong from the beginning. I think I over-melted the butter. I sort of forgot about it in the microwave and by the time it beeped the butter was foaming, and the milk solids separated from the liquid. The butter and sugar just never creamed right even though I was beating it for something like 10 minutes, and it all went downhill from there.

I think in the future I'll not melt the butter. Actually, I don't know why it called for the butter to be melted in the first place; Alton kept making a big deal about how to properly cream something the butter CAN'T be melted. So it would seem to me that melting the butter is the WRONG thing to do, even if I hadn't over melted it. Hmmmm....